No Bake Pumpkin Cheesecake Balls Recipe
No Bake Pumpkin Cheesecake Balls are a super fun and easy treat that brings together the creamy richness of cheesecake with the warm, cozy flavors of pumpkin and spices. These…
Tip: save now, cook later.No Bake Pumpkin Cheesecake Balls are a super fun and easy treat that brings together the creamy richness of cheesecake with the warm, cozy flavors of pumpkin and spices. These little bites are soft, smooth, and have just the right touch of sweetness, making them perfect for fall or any time you want a quick sweet snack.
I love making these cheesecake balls because they don’t require an oven, which means less waiting and more snacking! Plus, they’re great to whip up for a party or a cozy night in. I usually roll them in crushed graham crackers or a little cinnamon sugar to add some nice texture and extra flavor that really makes them pop.
One of my favorite ways to enjoy these pumpkin cheesecake balls is straight from the fridge, maybe with a hot cup of coffee or tea. They’re creamy and cold, yet full of pumpkin spice goodness, which makes them feel like a little dessert hug. Honestly, everyone I’ve shared these with always asks for the recipe, so I’m sure you’ll love them as much as I do!
Key Ingredients & Substitutions
Cream Cheese: This is the base that gives the cheesecake balls their creamy texture. Use full-fat for the best flavor, but light cream cheese works if you want a lighter version.
Pumpkin Puree: Canned pumpkin puree is easiest, but you can roast and mash fresh pumpkin for a fresher taste. Avoid pumpkin pie filling as it’s already sweetened and spiced.
Powdered Sugar: Powdered sugar blends smoothly into the mixture. If you need less sweetness, try reducing the amount or substitute with a natural sweetener like powdered monk fruit.
Graham Cracker Crumbs: These add both flavor and help bind the mixture. Gluten-free graham crumbs or crushed digestive biscuits can work well as substitutes.
White Chocolate Candy Melts: These create the smooth coating. If you can’t find them, use white chocolate bars chopped and melted gently. For a different look, try milk or dark chocolate instead.
How Do You Make the Cheesecake Balls Firm Enough to Shape?
Getting the right texture for rolling the cheesecake balls is key to success. Here’s how I do it:
- Mix the cream cheese, pumpkin, sugar, and spices well until smooth.
- Add enough graham cracker crumbs to firm up the mixture but still keep it soft.
- Chill the mixture for at least an hour; this helps it set and makes rolling easier.
- If it’s too sticky after chilling, add a bit more graham crumbs, but don’t add too much or the balls will be dry.
Patience with chilling and the right amount of crumbs will help you get smooth, firm balls that hold their shape perfectly when dipped.
Equipment You’ll Need
- Mixing bowl – big enough to mix all ingredients comfortably without spilling.
- Hand mixer or stand mixer – makes blending the cream cheese and pumpkin smooth and easy.
- Measuring cups and spoons – for accurate ingredient amounts.
- Small cookie scoop or spoon – helps you make evenly sized balls quickly.
- Baking sheet lined with parchment paper – keeps the balls from sticking while chilling and dipping.
- Microwave-safe bowl or double boiler – to melt the white chocolate candy melts smoothly.
- Fork or dipping tool – for dipping the cheesecake balls into the melted coating.
Flavor Variations & Add-Ins
- Add mini chocolate chips inside the mixture for surprise bites of chocolate.
- Try swapping pumpkin pie spice for cinnamon and nutmeg only for a milder spice flavor.
- Mix in chopped pecans or walnuts for a crunchy texture contrast.
- Use maple extract instead of vanilla for a warm fall twist.
No Bake Pumpkin Cheesecake Balls Recipe
Ingredients You’ll Need:
For the Cheesecake Balls:
- 8 oz (225g) cream cheese, softened
- ½ cup (120g) canned pumpkin puree
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 ⅓ cups (130g) graham cracker crumbs, divided
For the Coating and Topping:
- 12 oz (340g) white chocolate or vanilla candy melts
- Caramel sauce (optional, for drizzling)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, plus about 1 hour of chilling time to firm up the cheesecake mixture and another 30 minutes to set the coated balls in the fridge. Altogether, plan for around 1 hour and 45 minutes from start to finish, most of which is hands-off chilling.
Step-by-Step Instructions:
1. Make the Cheesecake Mixture:
In a large bowl, beat cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice together until smooth and creamy. Stir in 1 cup of graham cracker crumbs until the mixture is thick enough to shape into balls. Cover the bowl with plastic wrap and chill for at least 1 hour to firm up.
2. Shape the Balls:
Line a baking sheet with parchment paper. Using a small scoop or spoon, portion out the chilled mixture and roll it into 1-inch balls with your hands. Place them on the prepared baking sheet and refrigerate for 15-30 minutes to help them firm up again.
3. Coat and Decorate:
Melt the white chocolate candy melts according to package instructions until smooth. Dip each cheesecake ball fully into the melted coating using a fork or dipping tool, letting any excess drip off. Place back on the parchment paper. While the coating is still wet, sprinkle the tops with the reserved graham cracker crumbs for extra crunch. Drizzle caramel sauce over the balls if you like for a sweet finishing touch. Chill the coated balls in the fridge for at least 30 minutes or until set.
4. Serve and Enjoy:
Once the coating is firm, serve your no-bake pumpkin cheesecake balls chilled. These creamy, spiced treats are perfect for fall gatherings or any time you want a comforting sweet bite!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast it until tender, then puree it until smooth. Be sure to let it cool before mixing into the cheesecake base. Avoid pumpkin pie filling, as it’s already sweetened and spiced.
How Should I Store Leftover Cheesecake Balls?
Store leftovers in an airtight container in the refrigerator for up to 4 days. They’re best enjoyed chilled and can be briefly brought to room temperature if you prefer a softer texture.
Can I Make These Cheesecake Balls Ahead of Time?
Absolutely! You can prepare the cheesecake mixture and shape the balls up to 2 days in advance. Just keep them covered and chilled. Dip and coat them right before serving for the freshest look.
What If My Cheesecake Mixture Is Too Sticky to Roll?
If it’s too sticky, try chilling it longer to firm up. If still sticky, gradually add a little more graham cracker crumbs until it’s easy to handle but not dry.